Lemon, Blueberry and Chocolate Chip Cake

It took me an embarassingly long time to figure out that I don’t always have to bake an entire cake…..so yes, a new and brilliant concept to me:  baking HALF a cake.  That way your lack of willpower won’t be a problem.  There won’t be as much cake available to eat!  You won’t have to feel guilty about the cake going bad and “force” yourself to eat 6 pieces in 36 hours.

ANYWAYS, mix yourself up a little batter…

Cake Batter

Throw it in the oven until appropriately golden brown.

Lemon, Blueberry Chocolate Chip Cake

Serve with a little scoop of vanilla ice cream.  So good 🙂

Lemon, Blueberry and Chocolate Chip Cake

Lemon, Blueberry, Chocolate Chip Cake

3 ½ cups cake flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
¾ cup unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 tsp grated lemon peel
4 large eggs
1 cup plus 2 tbsp buttermilk (regular milk works fine too, I’ve tried it)
2 cups fresh blueberries
1 cup milk chocolate chips

1.    Preheat oven to 350 degrees.
2.    Butter and flour a cake pan.
3.    Sift flour and next three ingredients into medium bowl.  Beat butter in large bowl (use electric mixer if you like – I find a fork works just fine) until large and fluffy.  Gradually add sugar, beating until blended and scraping down sides of bowl occasionally.  Beat in lemon juice and peel, then eggs 1 at a time, beating until well blended after each addition.  Beat in flour in 4 additions alternately with buttermilk in 3 additions.
4.    Fold in berries and chocolate chips.
5.    Transfer batter to pan.  Bake until tester inserted into centre comes out clean, about 40 minutes.  Cool before serving.

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